Today I again tried my hand at testing out a new meal. I had some asparagus that I really needed to use before it went bad so I did a quick search for chicken & asparagus recipes. I came up with one that, as usual, I took some liberties with in the making. I did enjoy it but I think had I made it the way they said to it would be much better!
My version:
Boil 1/2 c. water in the skillet then add 1 c. of fresh asparagus and bring back to a boil. Reduce heat to a simmer, cover and cook for about 3 min. Then remove the asparagus and drain the water.
Spray pan with non-stick spray and drop chicken (chopped into bite size pieces) and cook until no longer pink (stirring frequently). While chicken is cooking mix together 1 Tbs of lemon juice, 1 1/2 tsp dill weed, 2 tsp olive oil, and 1/8 tsp mortons lite salt. Once the chicken is ready add in the asparagus and the dill mixture, heat and eat. *I reduced the amount of oil since that really isn't plan friendly.
I enjoyed it! Their version involves making rice in chicken broth and actually mixing the dill mixture with the rice and serving the chicken/asparagus over it. Again, I didn't have the option of rice so I just removed that from the equation. I am also curious to see if there is a way I could have worked my "fat" into the recipe via the lite mayo. Mayo and dill always seem to go well together.
Give it a shot, hope you enjoy it. I am shocked I did since I really don't think I am a big fan of cooking with lemon. Happy eating!
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